But life happens. Babysitter canceled, the budget is too tight, kids get sick and the list goes one.
Therefore, date nights out on the town don’t happen near as much as I want them to. So I have created Date Nights In.
The Benefits of Date Night In:
- You don’t need a babysitter–just put the kids to bed early.
- You can have a glass of wine without worrying about driving home.
- It is cheap, therefore it can happen more often.
- You can stay in your PJs–I will leave that one up to your imagination.
For date nights in, often times I order take-out to have a night off from cooking and zero dishes. But sometimes, I like to make a fancy meal for my husband and myself and sit down and enjoy a creation that is made with REAL food and that I know will taste delicious.
But even though I like fancy meals for date night, I do NOT want something complicated. Then I am just too worn out to enjoy my evening. But never fear, I have just the recipe for you!
Recipe for Date Night: Chicken Marsala and Roasted Asparagus
Chicken Marsala is my go to for quick, fuss-free date nights. It is restaurant quality and both my husband and I love it, to the point of saying it is one of our favorite meals of all time! But if Chicken Marsala is NOT your thing, try this Gluten Free Chicken Picatta from Gluten Free Miami–it is still a quick, flavorful meal that pairs great with roasted asparagus.
So here is the process to get dinner on the table :
To save money and add flavor to a dish, I always start my Chicken Marsala with a pack of dried wild mushrooms. To purchase fresh mushrooms of the variety can be quite pricey. Also, the broth that is created from re-hydrated the mushrooms is a key flavor component to this dish.
Simply cover you dried mushrooms in 1 1/2 cups hot water and let soak anywhere from 10 minutes or overnight (overnight creates a much more flavorful mushroom stock, but if you forgot to plan, just soak long enough to soften mushrooms).
Start with the asparagus So it can roast and get crispy while you cook the chicken marsala.
- 1 pound asparagus, washed and ends trimmed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat oven to 425 degrees.
- Toss asparagus with olive oil and salt and pepper. Spread out on sheet pan and roast for 20-25 minutes or until browned and cripsy.
Trust me, it will make even the pickiest of veggie eaters a convert. These babies are crispy and salty and taste fried.
Chicken Marsala has a few steps, but they are easy and completed in no time–in the time you are pulling out your asparagus for them the oven. You will even have time to set the ambiance.
- Light candles
- Pour a glass of wine
- Put on some heels–or at least comb your hair
- Turn on some music in the background
- Lock your children in their bedrooms (Just Kidding!! HA!)
Bottom line is to sit down and enjoy this dinner with your spouse!!
So do something positive for your marriage and make this easy meal and enjoy a wonderful conversation in the comfort of your own home.
This recipe serves 4, so it is also a perfect family meal or one that is great to serve to dinner guests.
- 1 oz wild dried mushrooms
- 1½ cups water
- 1 tablespoons olive oi
- Kosher salt and pepper
- 1 pound of chicken cutlets (or chicken breasts, pounded thin)
- ½ cup flour
- ½ cup Marsala wine
- 3 sprigs of fresh thyme removed from stem and chopped--about 2 teaspoons
- 2 teaspoons cornstarch
- Submerge the mushrooms in 1½ cups hot water for 10 minutes or up to 24 hours. (Do not discard the liquid).
- Heat oil in large skillet over medium-high heat.
- Dredge the chicken cutlets into flour that has been seasoned with 1 teaspoon each of salt and pepper. Shake off excess flour.
- Sear the chicken on each side for 3-4 minutes, until browned.
- Remove the chicken from the skillet.
- Add the Marsala wine to the skillet and bring to a boil. Boil for 3-4 minutes, while scraping off the browned bits of chicken.
- Add the mushrooms, stock from the hydrated mushrooms, 1 teaspoon salt, ½ teaspoon pepper, seared chicken and thyme. Reduce heat to low and simmer for 10 minutes.
- Remove 2 tablespoons cooking liquid and whisk in cornstarch with the liquid. Whisk into chicken dish and stir until sauce is thickened, 2-3 minutes.
- Serve the chicken and sauce over the roasted asparagus.
I am thinking you want to plan an date night just to make this meal–or better yet, make it tonight. There is no reason to wait for a special occasion to enjoy!
Looking for more easy, elegant meals that are perfect for two? Check out these date night approved recipes from my Sunday Supper Family.
- Chicken and Cheese Quesadillas by Pies and Plots
- Chicken Marsala by A Mind “Full” Mom
- Classic Coq Au Vin for Two by The Crumby Cupcake
- Creamy Parmesan Skillet Eggs by The Texan New Yorker
- Date Night Chicken Teriyaki Stir-Fry by Gourmet Every Day
- Orange Chicken by A Day in the Life on the Farm
- Spicy Salsa Chicken by Simple and Savory
- Chicken and Spinach Pasta with Creamy Sun-Dried Tomato Sauce by Pook’s Pantry
- One Pan Shrimp and Asparagus Linguini by Jersey Girl Cooks
- Scallop Pasta with Garlic and White Wine by Caroline’s Cooking
- Skillet Rigatoni alla Vodka for Two by Eat, Drink and be Tracy
Red Meat Recipes
- Filet Mignon with Shiitake Mushrooms by Cooking Chat
- French Onion Filet Mignon by The Chef Next Door
- Honey Lime Steak Kebabs by Cindy’s Recipes and Writings
- Mini Mushroom Meatloaf by Cricket’s Confections
- Mushroom Topped Pepper Steak for Two by That Skinny Chick Can Bake
- Pan Seared Sirloin Steak Dinner for Two by Life Tastes Good
- Pan-Seared Nutella Skirt Steak by Brunch-n-Bites
- Petit Filet with Red Wine Pan Sauce & Garlic Mash by Authentically Candace
- Rack of Lamb with Strawberry Mint Glaze by Sunday Supper Movement
- Steak Au Poivre by Renee’s Kitchen Adventures
- Baked Salmon with Ginger Marinade by Feeding Big
- Crab Caesar Salad by What Smells So Good?
- Crab Imperial by Monica’s Table
- Creamy Shrimp & Sausage Skillet by Crazed Mom
- Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf
- Peppadew Trout en Croûte by Food Lust People Love
- Shrimp and Grits with Andouille Cream Sauce by Soulfully Made
- Surf and Turf for Two by The Freshman Cook
- Colorful Matchstick Salad with Mint Vinaigrette by Culinary Adventures with Camilla
- Curried Split Peas by Wholistic Woman
- Edamame Waldorf Salad by Ninja Baker
- Saffron and Leek Risotto – Served 2 Ways by Sprinkles and Sprouts
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